Venison Stew Recipe
Ingredients
| Dry red wine | 2 Cup (16 tbs) | |
| Juice of 1 lemon juice of 2 limes | ||
| Bay leaves | 2 Large | |
| Whole Cloves | 2 | |
| Yellow onion | 1 Large, peeled | |
| 3 carrots, peeled and chopped | ||
| Top leaves of 2 celery ribs | ||
| Garlic | 1 Clove (5gm), crushed | |
| Dried tarragon | 1/2 Teaspoon | |
| Pinch of dried thyme | ||
| Whole black peppercorns | 6 To taste, crushed | |
| Juniper berry | 1 , crushed | |
| Salt | 1/2 Teaspoon | |
| 3 pounds of lean venison cut in 1 inch cubes | ||
| Butter | 8 Tablespoon (TO COMPLETE THE STEW:) | |
| Gin | 2 Tablespoon (TO COMPLETE THE STEW:) | |
| 3 tablespoons lean salt pork, cut into 1/4 inch dice | ||
| 1/4 pound fresh mushrooms, as small as possible | ||
| Ground black pepper | 1 To taste (TO COMPLETE THE STEW:) | |
| 12 to 18 tiny pearl onions | ||
| Chicken livers | 6 (TO COMPLETE THE STEW:) | |
| Salt | To Taste | |
Directions
Combine marinade ingredients in a large glass bowl and stir well.
Add venison, cover, and refrigerate for 1 day.
Turn meat 1 or 2 times in the marinade.
Remove meat from marinade and dry thoroughly with paper towels.
Reserve marinade.
Melt 2 tablespoons of the butter in a heavy skillet.
Brown the cubed venison a few pieces at a time, and with a slotted spoon transfer them to a bowl.
Add additional butter to pan as needed.
Transfer all the venison to a flameproof casserole.
In a small saucepan, warm the gin, then pour it over the venison and ignite.
Shake the casserole slightly until flames die out.
Saute the diced salt pork in a small skillet until golden.
With a slotted spoon transfer pork to the casserole.
Remove mushroom stems and save for another use or discard.
Wipe mushroom caps with a damp paper towel.
Melt 4 tablespoons of the butter in a small skillet.
Add mushroom caps and season with salt and pepper.
Cook, stirring occasionally, until tender, about 5 minutes.
Transfer mushrooms and cooking liquid to the casserole.
Bring 1 quart salted water to a boil.
Drop in the pearl onions and boil for 1 minute.
Transfer onions to a bowl of ice water; when cool, peel them and add to the casserole.
Strain the marinade and add it to the casserole; stir well.
Set casserole over medium heat.
Bring to a boil, reduce heat, cover, and simmer for 30 to 40 minutes.
Meanwhile, melt remaining 2 tablespoons butter in a small skillet and cook the chicken livers until they are firm but still pink inside, about 5 minutes.
Cut into large dice.
When venison is tender, add livers to the casserole.
Taste, correct seasoning
Add venison, cover, and refrigerate for 1 day.
Turn meat 1 or 2 times in the marinade.
Remove meat from marinade and dry thoroughly with paper towels.
Reserve marinade.
Melt 2 tablespoons of the butter in a heavy skillet.
Brown the cubed venison a few pieces at a time, and with a slotted spoon transfer them to a bowl.
Add additional butter to pan as needed.
Transfer all the venison to a flameproof casserole.
In a small saucepan, warm the gin, then pour it over the venison and ignite.
Shake the casserole slightly until flames die out.
Saute the diced salt pork in a small skillet until golden.
With a slotted spoon transfer pork to the casserole.
Remove mushroom stems and save for another use or discard.
Wipe mushroom caps with a damp paper towel.
Melt 4 tablespoons of the butter in a small skillet.
Add mushroom caps and season with salt and pepper.
Cook, stirring occasionally, until tender, about 5 minutes.
Transfer mushrooms and cooking liquid to the casserole.
Bring 1 quart salted water to a boil.
Drop in the pearl onions and boil for 1 minute.
Transfer onions to a bowl of ice water; when cool, peel them and add to the casserole.
Strain the marinade and add it to the casserole; stir well.
Set casserole over medium heat.
Bring to a boil, reduce heat, cover, and simmer for 30 to 40 minutes.
Meanwhile, melt remaining 2 tablespoons butter in a small skillet and cook the chicken livers until they are firm but still pink inside, about 5 minutes.
Cut into large dice.
When venison is tender, add livers to the casserole.
Taste, correct seasoning
Chef
